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Simple Recipes for Every Day

Tex-Mex Salad with Creamy Oregano Dressing

Homemade Tex-Mex salad with creamy oregano dressing topped with Monterey Jack cheese and crispy tortilla strips on a plate
  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  0 min

Ingredients

Tex-Mex Salad

  • 2 ears sweet corn, or about 1 cup canned corn
  • 2 hearts of romaine lettuce, chopped, about 8 cups
  • 1 large avocado, sliced or diced
  • 1 medium cucumber, peeled and diced
  • 1/2 cup pickled onions
  • 3 radishes, sliced
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 (3.5 oz) bag crispy tortilla strips or crushed tortilla chips

Creamy Oregano Dressing

  • 3 Tbsp extra-virgin olive oil
  • 1/2 cup mayonnaise
  • 1/2 small jalapeño pepper, seeded, roughly chopped
  • 2 cloves garlic, minced
  • 2 Tbsp fresh oregano leaves
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp lemon juice
  • 1/3 cup finely grated Parmesan cheese
  • 1/4 tsp sea salt
  • pepper to taste

Method

  1. Fill a medium pot with water and bring it to a boil. Add the corn cobs to the boiling water and cook for 8 minutes. Using tongs remove the corn from the water and allow it to cool.

  2. While the corn is cooling, make the dressing. In the base of a blender, add all of the ingredients for the creamy oregano dressing and blend until smooth. This dressing can be made up to 3 days ahead of time.

  3. Use a sharp knife to cut the kernels off the corn cobs. You should end up with about 1 cup of kernels.

  4. In a large bowl mix together the romaine, corn kernels, avocado, cucumber, pickled onions, radishes, Monterey Jack cheese and crispy tortilla strips. Toss the salad with desired dressing amount. Serve immediately.